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Grandma's Squash Yeast Bread
1 cups cooked, strained squash (zucchini, butternut, pumpkin, etc.)
2 Tablespoons olive oil
3/4 cups sugar
1 teaspoons of salt
1/2 cup scolded milk
1/2 cup water
2 packages of yeast (4/1/2 teaspoons)
2/1/2 cups Wheat Montana Bronze Chief flour
2/1/2 cups Wheat Montana Natural White flour
Scold milk and cool to 110 degrees. Warm water up to 110 degrees and add to milk. Add yeast to water/milk mixture and let sit for 5 - 10 minutes. Stir in olive oil, sugar, squash, egg, and salt.
Stir in 1 cup of flour at a time. Kneed dough on a lightly floured surface for 5 minutes. Transfer to a lightly greased bowl, cover, and let rise for 1.5 hours or until double.
Punch down dough and divide in two. Put dough into two lightly greased and floured bread pans. Let rise a second time for 1 - 1.5 hours or until doubled.
Bake loaves at 375 degrees for 30 minutes. Yield two premium Wheat Montana loaves of bread!
Suggested serving: Toast bread and lightly butter and spread honey on top